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salt-and-vinegar-chips
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How to Make the Best Sea Salt and Vinegar Chips

The recipe is easy and quick. It’ll take you less than an hour to come out with the chips. That way, you can make it for your kids if you’re in a hurry. The ingredients are only enough for one person, but you can adjust them as you see necessary.
Servings: 0

Ingredients

  • A russet potato—large and peeled
  • ¾ cup of distilled white vinegar
  • 1 tbsp of vinegar powder
  • ½ tsp of salt
  • Vegetable frying oil

Instructions

  • Slice the Potato
    The problem with slicing the potato for making chips is adjusting the thickness. Cutting it using a knife will likely result in too thick chips, and we’re not making French fries. So, unless your knife skills are to speak of, I recommend getting a mandoline. If you already have one, you’re one of the lucky ones.
    Mandolines usually have three settings; you can try all of them till you find your preferred thickness. Some people prefer extra thin chips, so they’d be crispy. Personally, I like the medium setting, when there’s some softness towards the middle of the chip, rather than all-the-way crispiness.
  • Submerge the Chips
    To create the vinegar taste, you’ll submerge the chips in some vinegar for a while. The first thing you should do is grab a large bowl, place the potato chips in it, and pour vinegar over it. Make sure that the vinegar covers all the chips.
    Leave the potato chips soaked for 30 minutes. Afterward, drain them and pat them till they’re dry.
  • Prepare the Dressing
    For the flavour dressing, grab a large bowl to prepare the powders. I’d choose a bowl with a lid because it’d make it easier for me to shake. That way, the coating is also easier.
    In the bowl, combine some salt and vinegar powder and leave it aside for now. Some people like to add some paprika for a spicy taste, but I don’t want anything to mask the vinegar’s taste.
  • Fry the Chips
    For frying the chips, you’ll need a deep saucepan, so the chips are thoroughly fried. If you have a fryer, you won’t face this issue. On the other hand, if you don’t, avoid frying the chips in a shallow container. They’ll come out unequally fried.
    Prepare a cookie sheet and leave it aside for now. You may put a cooling rack over it if you want. Afterward, heat the oil to 350 F. Make sure to dry the potato slices completely before placing them in the oil.
    When the oil is hot enough, drop the chips and leave them to fry until the colour turns to a golden brown. Try to avoid overcrowding the fryer, so every patch gets fried evenly. The chips should take 3–5 minutes to fry, but the time may vary according to the thickness you choose and the amount.
    After the chips are fried, remove them from the fryer and put them on the cookie sheet or cooling rack. Leave them to cool so they crisp well enough before sprinkling the salt and vinegar powder.